Monday, February 15, 2010

Better than the Best Hard-boiled Egg Recipe*

"Better than the Best Hard-boiled Egg Recipe*" is my only successful hard boiled egg recipe. It is not solely based on any recipe that I've read. The reason for the post, I've rarely been able to hard-boil an egg that's easy to peel. I'll have to experiment to see what ingredients are actually necessary. Also, I'm not certain that the eggs will be easy to peel tomorrow. I think the key to an easy to peel hard-boiled egg is shocking temperature changes.

Here's the process:
Obtain Eggs, as many as you like but don't overcrowd the pot. The eggs should not be on top of each other and they should have some space between them. Remove the eggs from the refrigerator and place them in lukewarm tap water.
Fill an appropriate size pot with enough water to submerge the eggs under about an inch of water. Add salt and vinegar to the water (about 1 tbsp of each, a splash of vinegar and a generous dash of salt). Vinegar can change the flavor of the egg, so beware.
Bring the water to a boil. Once the water is boiling carefully add the eggs (use a slotted spoon to keep the eggs from cracking and your fingers from burning). Two of the eight eggs that I hard-boiled cracked, but the vinegar keeps the white of the egg from spilling too much. The broken eggs boiled just fine.
Boil the eggs for 1 minute. Then, cover and remove the pot from the heat source. Allow the eggs to sit covered for 15 minutes.
Pour off the hot water. Fill the pot with cold tap water and lots of ice.
The eggs can be eaten as soon as they're cool. I like to add a bit of cayenne, black pepper and salt after I peel the egg.

*this statement has never, nor will it ever^, be certified by a professional
^unless it is

1 comment:

Ray's Cowboy said...

Interesting.Never done that before.
Thank for the info.